We love peaches fresh in late summer or canned by themselves. This is another way to enjoy this delicious fruit.

Ingredients

• 15 lbs peaches
• 4 cups sugar
• Juice of 1 lemon

Directions

1. Wash peaches in cold water
2. Place in boiling water for a minute or so until the skins begin to loosen
3. Put into ice water to cool. The skins should slip off
4. Slice into wedges directly off the pit
5. Place all peeled peaches in a large soup pot and squeeze in juice of 1 lemon
6. Sprinkle in 1½ cups sugar, toss and sprinkle again with another 1½ cups sugar. Stir well. (Depending on the sweetness of the peaches, you may wish to add the final cup of sugar later)
7. Let the peaches sit at room temperature for 1 hour
8. Place the pot over the stove uncovered and bring to a light boil, stirring to prevent scorching. Once the whole pot is at a light boil, simmer for 10 minutes and turn off the heat. Let the pot stand uncovered until it is just warm to the touch or reaches room temp
9. As soon as it cools, repeat step 3. You will bring it to a light boil a total of 5 times. Preserves have plenty of sugar so they won't spoil at room temp if you leave it on the counter overnight. If you want the preserves to have an even thicker consistency, you can boil it 6 times if you wish
10. Fill jars with boiling preserves leaving ½" headspace
11. Wipe, lid and ring
12. Waterbath for 10 minutes